Spinach and artichoke dip is an all-time classic snack, and this recipe, dare we say it, improves on the original. Watch Cooking Channel's Brigitte Nguyen whip them up in this video. It's as easy as rolling out some Pillsbury Thin Pizza Crust, dividing it into rectangles, and wrapping each piece around a dollop of spinach and artichoke dip. Just bake until they're golden-brown little packages of awesome that your guests cannot stop eating.
Spinach & Artichoke Stuffed Rolls
1 box (10 oz) frozen chopped spinach, thawed
1 cup quartered artichoke hearts, drained
4 oz cream cheese, softened
2 tbsp mayonnaise
1/2 cup grated Parmesan cheese, divided
½ tsp garlic powder
Salt and freshly ground black pepper
2 cans (11 oz) Pillsbury refrigerated thin crust pizza crust
2 tbsp butter, melted
2 tbsp parsley, chopped
Place the spinach and artichoke hearts in a colander, breaking up the artichoke hearts with your hands. Squeeze as much liquid as you can from this mixture. Transfer to a bowl and combine with the cream cheese, mayonnaise, ¼ cup Parmesan, and garlic powder. Add salt and black pepper to taste. Divide this mixture into 18 portions, each about a heaping tablespoon. Roll the mixture into balls and refrigerate until ready to use.
Heat the oven to 400 degrees.
Unroll the pizza crusts and cut each into 9 equal squares. Place a spinach artichoke ball on each piece of dough and carefully wrap the dough around the filling, pinching the seams. Place the rolls seam side down in a lightly buttered 9 inch cake pan so that the rolls are lightly touching. Brush the tops with melted butter and sprinkle with remaining Parmesan cheese and parsley. Bake for 12-15 minutes, until golden brown on top and no longer doughy between rolls.